Late-Harvest Tomato Soup

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* Exported from MasterCook *

 

Late-Harvest Tomato Soup

 

Recipe By :Lucy Saunders

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons unsalted butter or olive oil

1/2 cup minced yellow onion

2 tablespoons all-purpose flour

1 quart Golden Garlic Broth

2 cups seeded and finely chopped very ripe plum

tomatoes

salt and freshly ground white pepper -- to taste

minced fresh basil -- for garnish

 

Melt butter in a 2-quart nonreactive stockpot over low heat. Add onion and

saute until soft and translucent, about 10 minutes.

 

Sprinkle in flour and stir until onion and flour blend into a paste, about 3-5

minutes. Add heated stock gradually, stirring constantly. Bring to a simmer

and thicken stock.

 

Mix in tomatoes, raise heat, and simmer, uncovered, until tomatoes are cooked,

about 8 minutes. Season to taste. Serve with a sprinkling of basil.

 

Source:

" Seasonal Soups "

Copyright:

" 1991 by Lucy Saunders, Inc. "

 

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Per Serving (excluding unknown items): 88 Calories; 7g Fat (69.4% calories from

fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 13mg

Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : Cherrill Cregar, a family friend, shares her recipe for a light,

creamy-red tomato soup made with the fall harvest of plum tomatoes.

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Golden Garlic Broth

 

Recipe By :Lucy Saunders

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 heads garlic -- (about 50-60 cloves)

3 tablespoons vegetable oil

1 tablespoon packed light brown sugar

2 1/2 quarts water

salt and freshly ground pepper -- to taste

 

Preheat oven to 350F. Separate heads of garlic and remove papery skins; leave

each clove whole.

 

In a deep roasting pan, mix vegetable oil and brown sugar. Toss garlic in the

sugar and oil and bake for 10-15 minutes. Stir cloves often, until garlic is

lightly and evenly browned (do not burn).

 

Remove pan from oven and scrape contents into a stockpot. Cover with water and

bring to a simmer over low heat. Simmer for 1 hour or until garlic is soft and

stock is a golden color.

 

Strain stock through a colander, season with salt and pepper, and chill in a

tightly sealed container. This stock will keep in the refrigerator for up to 1

month or may be kept frozen for up to 4 to 6 months.

 

Source:

" Seasonal Soups "

Copyright:

" 1991 by Lucy Saunders, Inc. "

Yield:

" 1 1/2 quarts "

 

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Per Serving (excluding unknown items): 440 Calories; 41g Fat (81.8% calories

from fat); 1g Protein; 19g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

80mg Sodium. Exchanges: 1 Vegetable; 8 Fat; 1 Other Carbohydrates.

 

NOTES : Vegetarians are always looking for stocks that have the same golden

color as a chicken or beef broth for clear soups. The caramelized garlic cloves

give this broth a lovely golden color, while the taste of the brown sugar is

barely noticeable. Substitute it for meat stocks if you want a low-cal soup.

Nutr. Assoc. : 0 0 0 0 0